Honey Mustard Chicken Wrap (Print Version)

Tender chicken with tangy honey-mustard dressing, crisp lettuce, and fresh vegetables wrapped in a soft tortilla.

# What You'll Need:

→ Chicken

01 - 1 lb chicken tenders
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon paprika

→ Dressing

06 - 3 tablespoons Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon mayonnaise
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

→ Wraps & Fillings

11 - 4 large flour tortillas
12 - 2 cups shredded romaine or iceberg lettuce
13 - 1 medium tomato, sliced
14 - 1/2 small red onion, thinly sliced

# Step-by-Step Guide:

01 - Preheat a skillet over medium heat and drizzle with olive oil.
02 - Season chicken tenders with salt, pepper, and paprika. Cook in the skillet for 4-5 minutes per side until golden brown and fully cooked through. Remove from heat and allow to rest for 2 minutes before slicing if desired.
03 - In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper until well combined.
04 - Warm the tortillas for a few seconds in a dry skillet or microwave to increase pliability and make them easier to fold.
05 - Lay each tortilla flat and spread a generous spoonful of honey-mustard dressing down the center. Layer with lettuce, chicken, tomato, and red onion.
06 - Drizzle additional honey-mustard dressing over the fillings for enhanced flavor.
07 - Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a secure wrap.
08 - Slice each wrap in half and serve immediately.

# Top Tips:

01 -
  • The honey mustard dressing is sweet, tangy, and ridiculously easy to whip up in under a minute.
  • Chicken tenders cook faster than breasts and stay juicy without any fussy techniques.
  • Everything can be prepped ahead and assembled cold for packed lunches that actually taste good.
  • You can eat it with one hand while standing at the counter, which is sometimes all you need.
02 -
  • Warm the tortillas or they will crack when you try to roll them, which I learned the hard way on my first attempt.
  • Let the chicken rest for 2 minutes after cooking so the juices redistribute and the meat stays tender instead of dry.
  • Do not overfill the wraps or they become impossible to roll without everything spilling out the sides.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees F so you never have to guess if it is done.
  • Toast the tortillas lightly for a few extra seconds to add a subtle crispness that makes the wrap feel more textured.
  • Double the dressing recipe and keep extra in the fridge because it is delicious on salads, sandwiches, and roasted vegetables too.
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